When cold weather hits, I find myself daydreaming about all things soups, stews, and chili. It’s really hard to beat a hearty bowl of chili on a crisp fall or winter evening. This vegan Tempeh White Bean Chili is a delicious alternative to a traditional tomato-based chili.
A tasty and healthy one pot meal.
This recipe is loaded with fresh citrus, bold herbs, spicy jalapeno, and tangy green chilies. It’s gluten-free, made with minimal oil, and packed with plant protein from tempeh and white beans. It’s a tasty and hearty meal that you can feel good about eating.
It is amazing how much deliciousness can be coaxed out of these ingredients in such a short amount of time.This one pot meal is such a great weeknight dinner option. Cooking everything in one pot makes this dish incredibly tasty and it keeps supper simple, which is super important after a long day. This fresh and bold chili will be something your whole family will crave and keep asking about!
How to cook this chili.
Once you have all the ingredients prepped, the chili is super easy to throw together. This one pot meal starts by sauteing the onions and tempeh in olive oil. Once the onions are softened and the tempeh is browned, add in the jalapeno, garlic, and spices to the pot. Frying these ingredients up together releases amazing flavor and develops a great base for this chili. Finally, add the broth, beans, chilies, and corn to the pot, and simmer for 25-30 minutes.
Chili toppers.
This Tempeh White Bean Chili can be enjoyed on its own, but I do love serving mine with a bunch of topping options. Some of my faves are:
- Avocado
- Fresh chopped cilantro
- Sliced jalapeno
- Green onions
- Thinly-sliced radishes
- Dairy-free sour cream
- Tortilla chips
Tempeh White Bean Chili
(3 votes, average: 3.67 out of 5)
Loading...Warm and comforting chili without any tomatoes.
Ingredients
- 1 tbsp olive oil
- 8 oz. package of tempeh, diced
- 1 small yellow onion, diced
- 1 jalapeño, seeded & minced
- 3 cloves garlic, minced
- 2 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 1/8 tsp pepper
- 3 cups veggie broth
- 2- 15 oz. cans white beans, drained
- 2- 4 oz. cans diced green chiles
- 1/2 cup frozen corn
- Juice of 1 medium lime
- 1/4 cup cilantro, chopped
Instructions
Heat oil on medium-high heat in a large soup pot. Add onion and tempeh to the pot and sauté for about 5 minutes to soften onions and brown tempeh.
Add jalapeño, and garlic and sauté for 1 minute. Next add cumin, oregano, salt & pepper and cook for 30 seconds while mixing all ingredients.
Finally, add broth, beans, chilies, and corn to the pot. Bring to a boil, then turn burner to low and simmer for 25-30 minutes.
Remove from heat and stir in lime juice and cilantro.
Notes
Tempeh can be substituted for an extra can of white beans.
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